Cooking and Meal Prep Recipes Heartburn-Friendly Chicken Pot Pie By Sharon Gillson Sharon Gillson Sharon Gillson is a writer living with and covering GERD and other digestive issues. Learn about our editorial process Updated on March 01, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print iStock / Getty Images Plus (129 ratings) Total Time: 55 min Prep Time: 15 min Cook Time: 40 min Servings: 4 Nutrition Highlights (per serving) 430 calories 12g fat 49g carbs 34g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 Amount per serving Calories 430 % Daily Value* Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 72mg 24% Sodium 1077mg 47% Total Carbohydrate 49g 18% Dietary Fiber 5g 18% Total Sugars 13g Includes 3g Added Sugars 6% Protein 34g Vitamin D 1mcg 5% Calcium 148mg 11% Iron 3mg 17% Potassium 586mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk. Foods with high fat content are typically the culprit affecting those with heartburn. This low-fat recipe, which highlights the highly digestible proteins included with the chicken, puts chicken pot pie back on the menu. Ingredients 1 pound boneless, skinless chicken breasts 1/2 teaspoon salt 1 tablespoon olive oil 1 cup frozen carrots, thawed and drained 1 cup frozen peas, thawed and drained 1 (14.75-ounce) can cream-style corn 1/2 cup skim milk 1 cup biscuit mix Preparation Heat oven to 400F. Cut chicken breasts into 1-inch cubes and season with salt. Heat olive oil or vegetable oil in a skillet over medium-high heat. Add the salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned. Place chicken into a 3-quart baking dish, and add carrots, peas, and corn. Cover and bake for 25 minutes. In a mixing bowl combine biscuit mix and skim milk. Stir until a soft dough forms. Remove baking dish from oven and uncover. Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture. Bake uncovered for 10 minutes, or until the biscuits are golden brown. Variations and Substitutions Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. But most recipes call for a high-fat pie dough or puffed pastry crusts, which can cause problems for people who experience heartburn. This recipe offers a lighter version that is less likely to trigger heartburn symptoms. For added flavor, get creative with dried herbs such as rosemary, sage, or thyme, and experiment with new flavor profiles for your chicken pot pie. Cooking and Serving Tips To ensure your biscuit topping isn't soggy, bake it uncovered and under high heat, which will give you the perfect crunch when you cut it for serving.With its lean protein, vegetables, and crust, chicken pot pie offers is a complete meal in itself, but if you're looking for more to serve with your dish, consider a side salad with leafy greens and vinaigrette dressing. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Marangoni F, Corsello G, Cricelli C, et al. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document. Food Nutr Res. 2015;59:. doi:10.3402/fnr.v59.27606. By Sharon Gillson Sharon Gillson is a writer living with and covering GERD and other digestive issues. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Helpful Report an Error Other Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.